3 Egg yolks
1/2 c Sugar or honey
1 c Milk
1 c Crunchy peanut butter
Vanilla extract to taste
1 1/2 c Whipping cream
In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl
or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly
until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister.
Freeze in ice cream maker according to manufacturer's directions. To garnish: Chopped nuts, or peanut halves, or
melted chocolate Makes 8 servings.